Enrollados (Fried Enchiladas)
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Chopped onion |
| 1/4 | c | Water |
| 1 | cn | (15-ounce) tomato puree |
| 1 | Pickled serrano or jalapeno peppers, rinsed, seeded, and chopped (up to 2) | |
| 1/4 | ts | Salt |
| 1 | lb | Ground pork |
| 1 | c | Chopped onion |
| 2 | md | Potatoes, cooked, peeled, and chopped |
| 1 1/2 | ts | Salt |
| 4 | Egg whites | |
| 4 | Egg yolks | |
| 1 | tb | Water |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 2 | tb | Cooking oil |
| 12 | 6-inch tortillas | |
| Fat for deep-fat frying | ||
| Shredded lettuce | ||
| Shredded cheddar cheese |
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